Lamb Cannon with Spiced Potato Cake and White Wine Sauce

Name: Lamb Cannon with Spiced Potato Cake and White Wine Sauce
Prep time: 30 min
Cook time: 45 min
Yield: Serves 1 - 2
Ingredients: For the white wine sauce; 25g butter; 25g flour; 1 onion, finely diced; 1 small carrot, finely diced; 1 stick celery, finely diced; 175ml (1 glass) white wine; 1 litre chicken stock; 1 bay leaf; Dash Worcestershire sauce; For the lamb and potato cake; 350g potato, peeled and grated; 1 Te Mana lamb cannon; 1/2 teaspoon ground cumin; 1 teaspoon mustard seeds; Large pinch chilli flakes

Lamb Cannon with Spiced Potato Cake and White Wine Sauce

Feeds 1 - 2 people
Prep time 30m
Cook time 45m

Description

Lamb cannon is a really quick cut to cook, which is great if you want lamb in a hurry but don’t fancy chops. This cut is also leaner, and slices beautifully. We like to serve it with a sliced potato cake and a rich, white wine sauce.

Ingredients

For the white wine sauce
25g butter
25g flour
1 onion, finely diced
1 small carrot, finely diced
1 stick celery, finely diced
175ml (1 glass) white wine
1 litre chicken stock
1 bay leaf
Dash Worcestershire sauce
For the lamb and potato cake
350g potato, peeled and grated
1 Te Mana lamb cannon
1/2 teaspoon ground cumin
1 teaspoon mustard seeds
Large pinch chilli flakes

Method

First, make the sauce. Heat the butter and a small splash of oil in a large saucepan. Fry the onion, carrot and celery with the bay leaf, until the vegetables are lovely and golden, around 10 minutes.
Add the flour and cook, stirring constantly, for a minute or two.
Add the wine and let it bubble down until reduced by half.
Whisk in the chicken stock gradually then allow to simmer for around half an hour, uncovered.
Strain the stock and add a good dash of Worcestershire sauce. Allow to reduce until thickened, around 20-25 minutes.
Preheat the oven to 200C.
Heat a splash of oil in a frying pan and sear the cannon on all sides until golden.
Transfer to the oven and cook for 5-7 minutes.
Remove and allow to rest.
Place the grated potato inside a clean cloth and squeeze out as much water as possible.
Combine the potato with the spices and some salt and form into two, flat 'cakes'.
Fry the potato cakes in the lamb fat, adding a splash more oil if necessary. They will take 4-5 minutes each side.
Serve the lamb, sliced, with the potato cakes and sauce. Any leftover gravy can be frozen.

Lamb Cannon with Spiced Potato Cake and White Wine Sauce

Lamb Cannon with Spiced Potato Cake and White Wine Sauce

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